A spelt chicken parmesan sandwich is a thin chicken cutlet coated in spelt flour and spelt breadcrumbs, baked until crisp, then topped with tomato sauce and mozzarella and tucked into a toasted roll. It takes 55 minutes and needs no frying.
The crust stays crisp and lightly nutty. Spelt adds a mild, toasted flavor that plain white crumbs don’t have. The bite stays clean, not heavy.
Bake the cutlets on a wire rack. Skip the rack and the underside steams soft against the pan.
You can bread the cutlets up to 4 hours ahead and keep them chilled. The sauce can be made 4 days ahead. So the steps stay clear, and the oven time on the night is 25 minutes.
Why You’ll Love This Recipe
- Crust bakes crisp in the oven with no frying
- Spelt adds a mild, nutty flavor to the coating
- Breaded cutlets and sauce can be prepared ahead
- Four sandwiches from two chicken breasts keeps the cost low
Ingredient Notes
- spelt flour: White spelt flour gives the lightest coat. Whole spelt works too, with a deeper flavor and a slightly darker crust.
- spelt breadcrumbs: Dry day-old spelt bread in a 160 C / 320 F oven for 10 minutes, then pulse it fine. Store-bought spelt crumbs or panko also work.
- chicken breasts: Two large breasts of about 300 g each give four cutlets. Thighs are too uneven to pound flat.
- low-moisture mozzarella: A block of low-moisture mozzarella melts evenly and doesn’t release water. Provolone is a good substitute.
- spelt rolls: Choose rolls of about 80 g each with a firm crust so they hold the sauce. Ciabatta rolls work if you can’t find spelt.
- crushed tomatoes: Canned crushed tomatoes make a thick sauce in 10 minutes. If you use passata, simmer it 3 to 4 minutes longer.
Crisp Oven-Baked Spelt Chicken Parmesan Sandwiches
Description
Spelt flour and spelt crumbs give the chicken a nutty, crisp coat, while a wire rack keeps the oven-baked cutlets dry underneath. A thick tomato sauce and mozzarella finish each sandwich.
Ingredients
Cutlets
Quick tomato sauce
To assemble
Instructions
- Heat the oven to 220 C / 425 F with a rack in the upper third. Set a wire rack inside a 33 x 46 cm / 13 x 18 inch sheet pan and brush the rack lightly with oil.
- Slice each chicken breast in half horizontally to make 4 cutlets. Place them between two sheets of parchment and pound to 1.5 cm / 1/2 inch thick. Season both sides with the salt and pepper.
- Set out three shallow dishes (23 cm / 9 inch). Put the spelt flour in the first and the beaten eggs in the second. In the third, rub the breadcrumbs, 30 g Parmesan, oregano, garlic powder and 2 tbsp olive oil together with your fingers until the crumbs look like damp sand.
- Coat each cutlet in flour, then egg, then crumbs, pressing the crumbs on firmly with your palm. Set the cutlets on the rack with space between them and let them sit for 10 minutes so the coating sets.
- While the cutlets sit, warm 1 tbsp olive oil in a 2-quart / 1.9 L saucepan over medium heat. Cook the garlic for 30 seconds until fragrant, then add the tomatoes and 1/4 tsp salt. Simmer for 10 minutes, stirring now and then, until the sauce coats the back of a spoon. Stir in the basil.
- Bake the cutlets for 10 minutes, flip them with tongs, and bake 6 to 8 minutes more until the crumbs are deep golden and the thickest part reads 165 F / 74 C.
- Spoon about 3 tbsp sauce onto the center of each cutlet and top with the mozzarella and the 20 g Parmesan. Bake for 5 to 6 minutes until the cheese melts and browns in spots.
- While the cheese melts, toast the split rolls cut-side down in a dry 26 cm / 10-inch skillet over medium heat for 2 minutes until golden. Spread 1 tbsp sauce on each bottom roll, add a cutlet, and close with the top. Serve within 10 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 652kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 10g50%
- Cholesterol 250mg84%
- Sodium 1400mg59%
- Potassium 950mg28%
- Total Carbohydrate 68g23%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 73g146%
- Vitamin A 950 IU
- Vitamin C 9 mg
- Calcium 375 mg
- Iron 5 mg
- Vitamin D 25 IU
- Vitamin E 2 mg
- Vitamin K 11 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 19 mg
- Vitamin B6 0.9 mg
- Folate 70 mcg
- Vitamin B12 1.5 mcg
- Phosphorus 700 mg
- Magnesium 120 mg
- Zinc 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pound cutlets to 1.5 cm / 1/2 inch so they cook evenly.
- Bake on a wire rack so the underside stays crisp.
- Cook the chicken to 165 F / 74 C before adding the cheese.
- Rest breaded cutlets for 10 minutes so the coating sets.
- Assemble within 10 minutes of serving to keep the roll from softening.
